| 蜡梅花茶窨制研究 |
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| 引用本文： | 张伟,王文欣.蜡梅花茶窨制研究[J].信阳师范学院学报(自然科学版),2012,25(3):309-313,318. |
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| 作者姓名： | 张伟 王文欣 |
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| 作者单位： | 1. 信阳师范学院生命科学学院,河南信阳,464000
2. 信阳职业技术学院应用化学与环境工程学院,河南信阳,464000 |
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| 基金项目： | 河南省政府决策研究招标课题(B610);河南省教育厅自然科学研究项目(2009B210022);信阳师范学院2011年度青年基金项目(2011040) |
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| 摘 要： | 采用4因素3水平正交组合试验方法,分析了窨制时间、配花量、窨制温度和茶坯含水量等因素对蜡梅花茶感官品质和主要生化成分的影响.结果表明,窨制温度和茶坯含水量对花茶的条索和色泽影响达到极显著水平,而窨制温度对花茶香气、滋味和总分的影响达到显著水平.窨制时间和配花量对氨基酸和可溶性糖的含量影响达到极显著水平,窨制温度和茶坯含水量对叶绿素b的含量影响达到极显著水平.综合感官审评和理化分析结果,确定蜡梅花茶窨制最优工艺参数组合为:窨制时间30～40 h、配花量70%左右、窨制温度14.5℃～18.5℃、茶坯含水量18%左右.
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| 关 键 词： | 蜡梅花茶 窨制 品质 |
Study on Chimonanthus Tea Scenting |
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| ZHANG Wei
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WANG Wen-xin.Study on Chimonanthus Tea Scenting[J].Journal of Xinyang Teachers College(Natural Science Edition),2012,25(3):309-313,318. |
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| Authors: | ZHANG Wei WANG Wen-xin |
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| Institution: | 1.College of Life Sciences,Xinyang Normal University,Xinyang 464000,China; 2.School of Applied Chemisty and Environmental Engineering,Xinyang Vocational and Technical College,Xinyang 464000,China) |
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| Abstract: | For the purpose of optimizing the technological parameter for chimonanthus tea scenting technique,the effects on organoleptic quality and main biochemical of chimonanthus tea for the scenting factors by means of orthogonal design experiment on four factors of three levels were studied.Results showed that the scenting temperature and the water content of tea affected obviously on shape and color of drying tea,while the temperature affected significantly on their aroma,taste and general quality.Effects of time and flower weight percentage on amino acids and solble sugar were significant,while effects of temperature and water content of tea on chlorophyll b content were significant.The optimum combinations of technological parameters were determined as follow: time 30~40 h,flower weight percentage about 70%,temperature 14.5 ℃~18.5 ℃,and water content of tea about 18%. |
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| Keywords: | chimonanthus tea scenting quality |
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